A delicious, simple lunch or dinner that is pure comfort food. It is a regular rotation at mom’s home and one that I can NEVER get to be perfect like moms! I feel cheated – like I’ve been missing out on one of the best pleasures in life.

Egg drop curry or Aloo Anday, as we call it, is simple, basic and economic. It reminds me of lazy afternoon lunches at home, or days when you’re completely hungover and in a food-induced coma and just need the simplest of the simple.

This dish is the epitome of simple Pakistani food. Tender potatoes, a juicy and flavourful shorba (curry) with eggs in ribbons. These are the simple pleasures of life. Honestly, I’ve had the biggest epiphany that I’ve been missing out on something special by not having cooked this in years!

Making a good shorba has been a challenge for me. A good shorba is smooth, no visible large chunks of tomato and onion and no raw taste of water. It is flavourful and is dyed a shade of brown-red.
I could not get the tomato-onion ratio right. A rule of thumb I managed to figure out was – 1 medium onion and 2 small tomatoes is enough for plenty of shorba to serve 4 people.

To get that proper traditional-looking shorba that mimics the shorba mom or grannies made, use a lot of oil. That’s just the nature of these sorts of curries.
If you don’t like to have the egg dropped (like in the soup), just hard-boil the eggs and either add whole or sliced half into the curry at the last stage.